Crispy Fish Sandwiches With Tartar Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 3/4 lb cod fillets
• 1/4 cup all-purpose flour
• 1 large eggs
• 3/4 cup panko breadcrumbs
• 1/4 cup canola oil for frying
• 2 potato hamburger rolls
• 3 oz coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp dill pickle relish
• 3/4 tbsp lemon juice
• 1/4 cup dill pickle chips
• 4 oz frozen crinkle-cut fries
• 1 tsp each salt, black pepper, paprika

Method (tap to check — screen stays awake)

1. Heat the oven to 425F and bake the fries 20 minutes, flipping once, until crisp at the edges.
2. Cut the cod into four sandwich-sized pieces, pat bone dry, and season with salt, pepper, and paprika.
3. Set up flour, beaten egg, and panko in three shallow dishes; coat each piece in that order, pressing the panko on so it sticks in a solid jacket.
4. Stir the mayonnaise, relish, and lemon juice together, then toss half of it with the coleslaw mix until the cabbage is just glossy.
5. Heat the oil in a skillet to 350F and fry the fish 3 to 4 minutes per side, until the crust is deep gold and the fish flakes when nudged with a fork.
6. Drain on a rack, not paper, so the underside stays crunchy.
7. Toast the rolls, spread the remaining tartar sauce, and build with fish, tartar slaw, and pickle chips; serve the fries alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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